Braised venison with lingonberry sauce
Difficulty: Medium
Time: 40 min. preparation time, 50 min. baking time
Nutrition: Calories ca 0 / Protein 0g / Carbohydr. 0g / Fat 0g
Ingredients (6 servings)
| 2.5 kg | venison shoulder |
| 3 | small onions (red) |
| 1 | carrot |
| 1 clove | garlic |
| 0.5 | celery root |
| 1 tbsp | tomato paste |
| 500 ml | red wine |
| 2 | allspice berries |
| 3 | juniper berries |
| 1 | bay leaf |
| 500 ml | venison stock |
| 1 l | quince juice |
| 200 g | lingonberry jam |
| vegetable oil for frying | |
| sugar | |
| salt | |
| pepper |
Utensils
large saucepan, saucepan, baking dish, oven, cooking spoon, cutting board, knife, ladle
Wine Tip
Cabernet Sauvignon/Shiraz
The blending of these two grapes was made popular in Australia. The result is a delightful full-bodied red that stands up to the richness of the venison and brings out the subtleties of the sauce’s flavor.
Step 1
Make an incision in the venison shoulder along the shoulder blade. This way the meat will easily detach from the bone when braising. Season with salt and pepper on both sides and set aside.
cutting board, knife
2.5 kg venison shoulder / salt / pepper
Step 2
Roughly chop onions, carrot, and garlic. Peel and cube celery root.
3 small onions / 1 carrot / 1 clove garlic / 0.5 celery root
Step 3
Heat some vegetable oil in a large saucepan over medium heat. Add onions, garlic, carrot, and celery root and sauté until slightly browned, approx. 5 – 8 min. Add tomato paste and continue to cook approx. 2 – 3 min. until tomato paste is lightly roasted.
large saucepan, cooking spoon
1 tbsp tomato paste / vegetable oil for frying
Step 4
Deglaze with red wine. Preheat oven to 170°C/350°F. Continue cooking until liquid has reduced by half. Add allspice berries, juniper berries, and bay leaf.
oven
500 ml red wine / 2 allspice berries / 3 juniper berries / 1 bay leaf
Step 5
Place venison shoulder in a baking dish and ladle red wine and vegetable mixture on top. Add half of the venison stock and quince juice and bake in preheated oven at 170°C/350°F for approx. 50 min., removing from oven several times to add remaining venison stock and quince juice.
baking dish, ladle
500 ml venison stock / 1 l quince juice
Step 6
When meat is done, remove it from the baking dish. Pour the leftover liquid into a saucepan over medium-low heat and add lingonberry jam. Cook, stirring occasionally, until sauce has reached desired consistency, then remove from heat and season to taste with sugar, salt, and pepper.
saucepan, cooking spoon
200 g lingonberry jam / sugar / salt / pepper
Step 7
Pour lingonberry sauce over venison to serve. Enjoy!
